Blueberry and mascarpone loaf cake
Lynn Clark
Photo by Lynn Scarlet Clark
- Serves
- 1 loaf cake
- Prep Time
- 20 Minutes
- Cook Time
- 55 Minutes
A moist, unctuous sponge bursting with oozy blueberries and made more indulgent with mascarpone and a little orange liqueur
Ingredients
- 80 gram unsalted butter
- 75 gram soft brown sugar
- 2 tablespoon runny honey
- 2 large eggs
- 230 gram Tipo 00 or all-purpose flour
- 210 gram mascarpone
- 25 milliliter Cointreau or triple sec
- 25 milliliter milk
- 1.5 teaspoon lime juice
- 2 tablespoon baking powder/baking soda
- 130 gram blueberries
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Directions
- Step 1
Preheat your oven to 180C fan or 350 F
- Step 2
Grease and line your loaf tin (approx 7" x 4" or 20cm x 10cm)
- Step 3
Cream the butter, caster sugar and honey together in a bowl until fluffed up a little and turned paler in colour
- Step 4
Add the eggs, flour, mascarpone, Cointreau, milk, baking powder and lime juice and whisk in
- Step 5
Gently mix in the fruit (it doesn’t matter if you burst a few, this gives a nice contrast in the cake)
- Step 6
Fill the prepared tin with the mixture and level off as best as possible
- Step 7
Sprinkle over a little extra soft brown caster sugar
- Step 8
Bake in the middle of the oven for about 55 minutes, testing with a skewer to see if it’s done (a skewer will come out clean when it’s ready)
- Step 9
Leave to cool in the tin for 30 minutes then carefull transfer to a wire rack (the cake is very moist and may split if you are not careful with it – when fully cold it is more rigid)
- Step 10
Enjoy like any normal cake, but also works as a dessert with ice cream, custard or additional fruit